Description
Crispy smashed potatoes topped with a luscious avocado cream and drizzled with spicy chili honey. A perfect side dish or appetizer with a balance of textures and flavors.
Ingredients
- 1.5 lbs baby potatoes
- 2 ripe avocados
- 1/4 cup plain Greek yogurt
- 2 tablespoons lime juice
- 1 clove garlic, minced
- Salt and pepper to taste
- 1/4 cup honey
- 1 teaspoon chili flakes (or to taste)
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- Preheat oven to 425°F (220°C). Boil baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- Place potatoes on a baking sheet lined with parchment paper. Use a fork or potato masher to gently smash each potato until flattened but still intact. Drizzle with olive oil and season with salt and pepper.
- Roast for 20-25 minutes until golden and crispy, flipping halfway through.
- While potatoes roast, make the avocado cream: Halve avocados, remove pits, and scoop flesh into a blender or food processor. Add Greek yogurt, lime juice, garlic, and a pinch of salt. Blend until smooth and creamy.
- Prepare chili honey: In a small saucepan, warm honey over low heat. Stir in chili flakes and let steep for 2 minutes. Remove from heat.
- Spread avocado cream on a serving platter. Arrange smashed potatoes on top. Drizzle with chili honey and garnish with fresh cilantro. Serve warm.
Notes
You can customize the seasonings to taste. For extra heat, add more chili flakes or a pinch of cayenne to the honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American